Autumn. The season that seems to be a favorite among people living in Indiana. I can’t say that I disagree. I love the changing colors of the leaves. All those colors, I would have to say, are my favorite. That’s probably why the walls of my home are variations of orange, red and browns. I miss jumping in the big leaf piles like we did when I was a younger kid at home. I can’t accumulate that many leaves in my yard where I live now.

This past Saturday my parents, my husband and I went to a local orchard to pick pumpkins and apples. It was a perfect day outside for it. Sunny with a little chill in the air so we just had to bundle up a bit. And of course we got some hot apple cider to accompany us. We walked thru the aisles of the apple trees with a red wagon and filled our bushels full of the types of apples we wanted. Then I knew what I wanted to make first with all my apples.

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Remember those cool evenings in the fall when you are sitting on your back patio, listening to the crickets, with sweatshirt and jeans on, around your fire pit, dreaming of a gooey warm s’more?

Or what about those hot summer days spent boating on the lake with your friends and family, soaking up those golden rays of sunshine, and sitting around the campfire at night time telling old stories of your youth, while dreaming of a sticky and sweet s’more?

Well then this treat is for you! Whether or not you have actually eaten a real s’more cooked over an open flame or not, you will still love the taste of these sticky, sweet and gooey bars.

Of course if you follow Picky Palate, then you know this fabulous recipe is from Jenny!

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan .

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a dough forms, similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top.

Remove from oven. Let cool for 5 minutes then take a knife and run along edges to loosen marshmallow (this will allow bars to come off the foil easier). Let cool completely then remove bars from pan with foil edges. Cut bars into squares and serve.

They are delicious room temperature or chilled.

See the layers of cake, grahams, chocolate, marshmallows and more cake

Now you can’t sit here and tell me you don’t want to sink your teeth in to one of these bars!

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A plump and succulent ripe peach filled with creamy sweet cheesecake in the middle is what you are feasting your eyes upon right now. Are your eyes bugging out towards the screen because you want to eat one so bad or what? Is your mouth watering? I am sure it is. Mine sure did when I found this recipe one day.

Don’t you wish this was a scratch-n-sniff screen?!

Merging a favorite fruit with a classic dessert = Excellent

First, select some ripe, juicy, sweet and plump peaches. If they aren’t quite ripe, put them in a paper sack for a few days until soft.

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or use a Silpat. Trim a very thin slice from the round side of the peach half so the halves will stand flat on the baking sheet. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.

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Did you know that there is a National Fluffernutter Day? It is October 8 this year. I say we start celebrating that day NOW!

Is fluffernutter a childhood memory of yours? Were you ever made a sandwich with marshmallow crème and peanut butter? Well that’s what fluffernutter is, in case you’ve been living in a cool cave this summer and didn’t know that fact.

Go ahead. Add this recipe to your “Yummy Book.” Then find some fluff. And get to fluffing up this wonderful concotion my friends!

Peanut butter, marshmallow fluff mixed with sweetened condensed milk.

Pat the crust dough in to a foil lined and greased pan. Pour on the creamy mixture and sprinkle with white chocolate chips.

Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with foil and spray with cooking spray.

Place cake mix, egg and butter into a large bowl. Mix until well combined, will be the consistency of thigh cookie dough. Press dough into prepared pan.

Place peanut butter, marshmallow crème and condensed milk into a large bowl and mix until will combined. Pour over crust then top with white chocolate chips. Bake for 25 minutes, until cooked through. Center will seem somewhat jiggly, but will set up while cools.

Let cool completely, cut into squares and serve. (I cooled mine in the fridge before cutting and for storing the bars too).

One will just not do. Have three or four. Then go brush your teeth.

Peanut butter, marshmallow and sweet milk = a gooey layer that may stick to the roof of your mouth, but it’s so worth it.

Such a sweet and sinful treat. Gotta eat that up. No shame.

Ooey gooey goodness in your mouth!

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I’ve been know to eat marshmallow fluff straight out of the jar with a spoon. How about you?

What have you sunk your teeth into lately that has been so sweetly decadent?

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It wasn’t until a few years ago (maybe two) that I developed a real taste for fish. I mean really enjoying eating fish. And actually being able to choose to eat fish and not being forced to eat it because that is all that was offered for dinner that night. Granted that was usually really fresh fish that my dad caught in the lake that day, but I would have rather had a bowl of plain pasta. You see, I grew up going camping. Camping on lakes. Boating on lakes. And along with boating, came fishing. I loved to go fishing when I was younger. Now I’d rather read a gossip magazine, but that’s besides the point. So while I had gotten away without eating fish for a while, my like in eating it has returned. And I at least think it is a little bit healthy for me too.

So many restaurants offer fish tacos on their menus now and I think that is what got me hungry for creating my own. That and my mom and I got this great salsa verde slaw at a local farmer’s market that we thought would be delicious on fish tacos. It did not disappoint.

Autumn. The season that seems to be a favorite among people living in Indiana. I can’t say that I disagree. I love the changing colors of the leaves. All those colors, I would have to say, are my favorite. That’s … Continue reading →

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